Category Archives: Recipe Sharing

Bakin’ With Bacon and The King


SURPRISE!  Now that Thanksgiving is over – I decorated the place for our NEXT holiday – Christmas!

Not only that but I’m working on a whole pile of great Christmas recipes from appetizers to desserts.     Today I’m starting with a truly yummy appetizer – and it’s served hot and it is absolutely DELISHHHHHHHHHHHHH!

Hot Bacon, Onion and Swiss Dip


8 thick-cut bacon slices

4 cups thinly sliced yellow onion (from 1 large onion)

3 (5-oz.) pkg. pre-shredded Swiss cheese

12 ounces cream cheese, softened

1 cup thinly sliced scallions

¾ cup mayonnaise

1 tablespoon lightly chopped fresh thyme, plus more for garnish

¼ teaspoon cayenne pepper

Cooking spray

½ cup crispy fried onions (such as French’s)

Assorted crackers, pretzel dipping sticks, or pretzel chips


Instructions Checklist

Preheat oven to 350°F. Cook bacon in a large skillet over medium-high, turning occasionally to cook evenly, until crispy, about 8 minutes. Transfer bacon to a plate lined with paper towels to drain. Reserve 3 tablespoons drippings in skillet; discard remaining drippings. Add onions to reserved drippings, and cook over medium-high, stirring often, until onions are very tender and caramelized, 15 to 18 minutes.

Stir together Swiss cheese, cream cheese, scallions, mayonnaise, thyme, cayenne, and caramelized onions in a medium bowl. Chop bacon, and add to onion mixture; stir gently to combine all ingredients. 

Spoon mixture into a lightly sprayed 13- x 9-inch baking dish. Bake in preheated oven, until hot and bubbly and cheese is melted, about 20 minutes. Remove from oven, sprinkle with fried onions; garnish with thyme. Serve hot with crackers and pretzels. 

Wanna talk delicious?  Well this is!


Bakin’ With Bacon and the King


The Chefs Will Prepare a BACON-WRAPPED Turkey for Thanksgiving!!

You didn’t think we would forget BACON for Thanksgiving did you.   OH NO.   Definitely not.  My Guest Chef Raz brought us an amazing recipe and while it’s not your conventional turkey it’s extremely yummy because it DOES feature our favorite thing……….BACON.   And know what?  It’s NOT difficult to make!!

Ready to be amazed?

Bacon Wrapped Herb Roasted Turkey


12 lb. whole turkey defrosted

1/2 lb. unsalted butter (2 sticks) softened

2 tablespoons garlic powder

1 tablespoon dried rosemary

1 tablespoon dried sage

2 teaspoons dried thyme

1 teaspoon salt

1/2 teaspoon fresh cracked black pepper

One and a half lbs. BACON!

2 cups water



  • Take turkey out of refrigerator about 30 minutes to 1 hour before roasting.
  • Prepare turkey by removing neck and giblets. Wash turkey inside and out in cold water; check for and remove any pin feathers. Pat entire turkey dry with paper towels. Set turkey on rack in large roasting pan. Tuck wings under turkey so they do not burn. Set aside.
  • Preheat oven to 425°F.
  • In small bowl, use a fork to combine butter, garlic, rosemary, sage, thyme, salt and pepper.
  • Starting at cavity opening, carefully slide hand under skin to separate skin from breast. Work hand as far up to the neck as possible, being careful not to tear skin.
  • Add about 1/3 of butter mixture under skin then rub turkey on top of skin to massage butter around under skin. Coat turkey with remaining herb butter, being sure to get a good coating to help hold bacon in place.
  • One slice at a time, begin wrapping turkey in bacon. To help, pull bacon first to stretch it out just a little. Starting with drumsticks, begin at small end and carefully wrap bacon around, making sure to note wrap too tightly so it does not pull away when it cooks. Start next piece where last piece left off, overlapping a little to help pieces stay together. Wrap bacon over wings, then tie legs together with kitchen twine.
  • To cover turkey breast, on a piece of parchment paper, vertically lay out 6 pieces of bacon next to each other, touching but not overlapping, to create a rectangle. Gently pull ends of bacon to stretch it out a little, without tearing it. Place a piece of bacon horizontally across rectangle, tuck it under the first slice, over the second, under the third and so on until it is woven under every other slice. Continue to gently tug at bacon to stretch it as you go. Repeat with remaining slices of bacon, alternating each slice until there is a tight square.
  • Align bacon square so it will lay over turkey breast in a triangle. Flip parchment paper over turkey breast to lay bacon on top; adjust as necessary for full coverage. Pour water into pan.
  • Bake for 20 minutes to crisp bacon. Reduce oven to 325°F and continue baking for 2-2 1/2 hours or until internal temperature in thickest part of thigh reads 165°F or more. Allow turkey to rest for 15-30 minutes before carving it.
  • To carve, run knife in sawing motion to cut bacon first and then slice turkey. Or remove bacon from turkey and serve together. Serve and enjoy!


Now if you’ll excuse us, my Guest Chef Raz and I are going to ATTACK this turkey we made!   We both wish you and your family a FABULOUS Thanksgiving celebration – large or small, it’s our chance to be thankful.  I am so thankful for all of you who come to see what’s cookin’ in the King’s kitchen every Saturday.   Thanks for being my friends……….BIG THANKS to you Raz!!!!


Royal Hugs, King Teddy

Bakin’ With Bacon And The King


Ahhh!  We meet again – here in my kitchen at the Castle Baconia

Yes this is the place where bacon is King – oh wait – I’m King aren’t I – bacon is just my FAVORITE SUBJECT!     Well today I am sharing with you an incredible dessert – maybe even Thanksgiving-worthy.    It’s just so yummy you simply HAVE to have it some time soon and impress everyone with how delicious it is.    It does call for some kitchen equipment that might not be found in your cupboard…..spring form pan and some folks don’t have a food processor but you all are CLEVER enough to know there’s always a way around road blocks like that.    YOU CAN FIGURE IT ALL OUT!     It has a lot of steps – most of the time I give you pretty easy recipes and this one is tougher but again YOU CAN FIGURE IT ALL OUT!


Caramelized Maple Apple Pie with Candied Bacon Crumble


  • 3 slices bacon
  • 1 tablespoon dark brown sugar
  • 1 pastry for a 9-inch double-crust pie
  • 10 Granny Smith apples – peeled, cored, and cut into 1/2-inch wedges
  • ½ lemon, juiced
  • ¼ cup butter
  • ½ cup maple syrup
  •  cup dark brown sugar
  • 2 tablespoons apple cider vinegar


  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup unsalted butter, softened
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon white sugar


  1. Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.

  2. Bake in the preheated oven until crisp, 10 to 20 minutes.

  3. Line a 9-inch spring form pan with pie crust pastry; refrigerate.

  4. Combine apples and lemon juice in a bowl and toss to coat.

  5. Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.

    Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.

  6. Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.

  7. Tip apples into the pie crust in the spring form pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.

  8. Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).

We’re watching!  We know you can do this – and the reward is a SCRUMPTIOUS PIE!

You’re going to love this pie…..I promise……I’m your King – would I tell you a fib?

Your King

Bakin’ With Bacon, The King, and 2 Guests!


Three Chefs For The Price Of One!

That’s right – today I have TWO guests helping in the kitchen.   Each of them brought a recipe to us for something delish involving brussel sprouts and they are SIMILAR but DIFFERENT.    Yep – so we thought why not have BOTH of them here and share BOTH recipes!

Brilliant right?    Don’t say “EWWWWWW I don’t like brussel sprouts” until you try one or both of these recipes – they really are delicious and MIGHT change your mind!

First up is Penny’s recipe…………………

Cracked Out Roasted Brussel Sprouts

(NOTE:  If a recipe has “crack” in the title it means that the recipe has cheddar, bacon, and ranch in the ingredients.


  • 1 lb brussels sprouts halved
  • 2 Tbsp olive oil
  •  Tbsp Ranch salad dressing (I know not everyone has access to Ranch but if you google it, you can get an easy to make recipe for it)
  •  4 ounces bacon, cut into 1/2-inch pieces
  • ½ cup shredded cheddar cheese


  • Preheat oven to 450ºF. Line a baking sheet with aluminum foil or parchment paper.
  • Place the Brussels sprouts in a large bowl. Drizzle with olive oil. Sprinkle with ranch dressing mix, toss to coat. Place brussels spouts cut side down on the pan to get a good sear. Place the pieces of bacon evenly on the pan.
  • Bake for 20-25 minutes, until the brussels sprouts are fork tender but not mushy. Remove from the oven and sprinkle with shredded cheese and serve immediately.


  • Don’t overcrowd the baking sheet. Overcrowding the pan will cause the vegetables to steam instead of roast.
    • Make sure to turn all of the sprouts face down to get a nice sear.
  • Can substitute turkey bacon for a lower calorie dish.
  • I use half a packet of ranch seasoning. If you are sensitive to ranch dressing, adjust the amount to your personal preference.

♦ ♦ ♦

Next we have Raz’s super recipe……………….

Crispy Brussel Sprouts With Bacon


  • 1/2 pound trimmed and halved brussel sprouts (about 2 1/2 cups)
  • 1/2 tablespoon avocado oil
  • 1/3 cup blue cheese crumbles (about 1.5 ounces)
  • 2 pieces of bacon (cut into 1 inch pieces)
  • salt and pepper, to taste


  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Toss the halved brussel sprouts with avocado oil and some salt and pepper. Place face down (cut side down) on a parchment lined baking sheet and roast for 12-15 minutes. While the brussel sprouts cook, prep the cheese and bacon as needed.
  • Take brussel sprouts out of the oven and flip over so the halved side is up (the flat part). Take about 1/2-1 teaspoon of blue cheese, or a small crumble, and top each brussel sprout. Then top with a piece of the bacon and spear with a toothpick. Try to make sure they are standing straight up so the cheese does not melt out the sides. I also like to sprinkle the tops with a little pepper.
  • Put them back in the oven for 10-15 minutes or until bacon is crispy. Let cool for a couple of minutes and serve!


Thanks to my assistants in the kitchen today!

Hugs, King Teddy, and Assistant Chefs Raz and Penny

Bakin’ With Bacon and the King (Really!)


Ta Da!  Back Again……

OK everyone.   We’re all fixed up computer-wise so ready to share a really TASTY Halloween treat as promised!    AND know what?  It’s pretty easy to do and contains as much or as little bacon as you want (we wanted a LOT).

Bacon Peanut Butter Truffles…….


  • 1 package bacon (you actually can have as much or as little bacon as you want in this one!)
  • 1 16 ounce jar peanut butter
  • ½ cup butter room temperature
  • 3 cups powdered sugar
  • 1 12 ounce bag dark or milk chocolate chips for melting


  • Preheat oven to 400℉.
  • Place bacon on parchment-lined baking sheet and bake for 10 minutes. Flip bacon strips and cook for another 5 minutes or until crispy. Let cool before finely chopping. Set aside.
  • Combine together peanut butter, butter, and powdered sugar.
  • Add finely chopped crispy bacon except for ¼ cup.
  • Using a small ice cream scoop or a tablespoon scoop peanut butter mixture and roll into balls. Place balls on parchment-lined baking sheet and refrigerate for 1 hour.
  • Melt chocolate chips in a double boiler.  (you can actually do this in the microwave – – CAREFULLY!)
  • Set chilled peanut butter ball on a fork and fully dip in melted chocolate. Carefully place back on baking sheet and sprinkle a little bit of reserved bacon on top. Once all balls have been dipped and garnished place back in refrigerator to set, approximately 1 hour.
  • Store in refrigerator in an air tight container, up to 2 weeks.


Oh yeah………now this is the way to scare up some fun on Halloween – eat them all yourself or share – up to you!

This recipe is DEFINITELY a treat!

Enjoy!   Happy ‘Ween!   King Teddy